If you’re craving a vibrant dinner that dances on your taste buds with a perfect balance of heat, creaminess, and freshness, then this Spicy Salmon Bowls Recipe is exactly what you need. Imagine tender cubes of broiled salmon infused with aromatic spices, nestled atop fluffy coconut jasmine rice, paired with crisp cucumber ribbons and creamy avocado, all finished off with a zesty sriracha mayo drizzle. It’s a bowl bursting with color, texture, and flavor that will quickly become your new favorite weeknight meal or impressive dish to share with friends.
Ingredients You’ll Need
This Spicy Salmon Bowls Recipe keeps things simple yet incredibly flavorful by focusing on fresh, accessible ingredients that each play a starring role. From the creamy coconut milk that transforms the rice to the vibrant spices that make the salmon pop, every component works together harmoniously.
- Jasmine rice (1 1/3 cup, rinsed & drained): The perfect base with a subtly floral aroma and fluffy texture.
- Full fat coconut milk (1 cup, canned): Adds richness and a hint of sweetness to the rice.
- Water (1/2 cup plus 2 tablespoons): To properly cook the rice and help balance the coconut milk.
- Kosher salt (1/2 tsp): Essential for seasoning and bringing out natural flavors.
- Coconut sugar (1 tsp): A subtle sweetener that complements the coconut milk beautifully.
- Rice vinegar (1/4 cup): Brings a bright, tangy note to the cucumber slices.
- White sugar (1 tsp): Balances the acidity in the cucumber dressing.
- Small cucumbers (2, thinly sliced): Adds crispness and freshness to the bowl.
- Salmon (1 lb, skin removed, cubed): The star protein, rich and tender when broiled with spices.
- Avocado oil (3 tbsps): Adds a clean, mild flavor and helps salmon crisp up under the broiler.
- Low sodium tamari (1 tbsp, or soy sauce): For umami depth without overpowering saltiness.
- Brown sugar (1 tsp, or coconut sugar): Helps caramelize the salmon with a touch of sweetness.
- Garlic powder (1 tsp): Infuses warmth and aromatic base flavor.
- Ginger powder (3/4 tsp): Offers a subtle kick and pairs beautifully with salmon.
- White sesame seeds (1 tbsp): Adds crunch and nutty undertones.
- Nanami togarashi (1 tsp, optional): A Japanese seven-spice mix that amps up the heat and complexity.
- Mayonnaise (1/3 cup): Forms the creamy base of the spicy sauce.
- Sriracha (2 tsp): The perfect amount of heat in the spicy mayo.
- Lime juice (1 tsp): Brightens the spicy mayo with a hint of citrus tartness.
- Avocado (sliced): Adds creamy texture and visual appeal.
- Furikake: A Japanese seasoning blend that adds umami, salt, and crunch.
- Fresh chives (chopped): A fresh herbal note to finish the bowl.
How to Make Spicy Salmon Bowls Recipe
Step 1: Cook the Coconut Jasmine Rice
Start by combining the rinsed jasmine rice, full fat coconut milk, water, kosher salt, and coconut sugar in your rice cooker. This mixture ensures the rice cooks up fluffy and fragrant with a lush, creamy texture from the coconut milk. When it’s done cooking, fluff the rice gently with a fork and keep it warm until you’re ready to assemble the bowls.
Step 2: Prepare the Pickled Cucumbers
While the rice is cooking, whisk together the rice vinegar and white sugar until dissolved, then toss the thinly sliced cucumbers in this bright dressing. This quick pickling adds a refreshing crunch and acidity that perfectly cuts through the richness of the salmon and coconut rice.
Step 3: Broil the Spicy Salmon
Preheat your oven’s broiler to high. In a bowl, combine cubed salmon with avocado oil, tamari, brown sugar, garlic powder, ginger powder, white sesame seeds, and optional nanami togarashi for an extra kick. Toss everything thoroughly to coat. Spread the salmon evenly on a baking sheet and broil for about 6-8 minutes until cooked through and slightly caramelized on the edges. The result is tender, flavorful salmon pieces infused with spicy, sweet, and nutty notes.
Step 4: Make the Spicy Mayo Sauce
In a small bowl, stir together mayonnaise, sriracha, and lime juice. This creamy, tangy sauce elevates the bowl with a smooth heat that ties all the flavors together.
Step 5: Assemble the Spicy Salmon Bowls Recipe
Divide the warm coconut jasmine rice into bowls. Layer on the pickled cucumbers, broiled salmon cubes, sliced avocado, and a sprinkle of furikake and freshly chopped chives. Drizzle generously with the spicy mayo, add a pinch of kosher salt if desired, and get ready to dig into a bowl bursting with textures and balanced bold flavors.
How to Serve Spicy Salmon Bowls Recipe
Garnishes
Adding garnishes like furikake, sesame seeds, and fresh chives not only enhances the look of your bowl but also adds multiple layers of crunch and flavor. A wedge of lime on the side can brighten every bite with fresh citrus notes.
Side Dishes
This bowl shines as a complete meal on its own, but pairing it with a side of steamed edamame or a light seaweed salad can round out the meal beautifully. The contrast in textures and subtle pack of umami flavors complement the spicy salmon perfectly.
Creative Ways to Present
For a crowd or a dinner party, serve these ingredients in separate bowls for a spectacular build-your-own experience. Guests will love customizing their bowls with different proportions of spicy salmon, creamy avocado, and crisp cucumbers, topped with mayo and garnishes. This interactive approach turns a simple meal into a fun and memorable event.
Make Ahead and Storage
Storing Leftovers
Once assembled, the spicy salmon bowls are best enjoyed fresh. However, you can store the components separately in airtight containers. Keep the cooked salmon and rice refrigerated for up to 2 days, and store the cucumber pickles and spicy mayo in the fridge as well. Assemble just before eating to preserve texture and freshness.
Freezing
The salmon can be frozen uncooked before broiling for up to 1 month. For best taste and texture, avoid freezing the cooked bowl altogether, as ingredients like avocado and pickled cucumbers do not freeze well. Thaw salmon overnight in the fridge before cooking.
Reheating
Warm up the cooked rice and salmon gently in the microwave or on the stovetop to avoid drying out the salmon. Reheat in short intervals and cover the dish to retain moisture. Add fresh toppings and spicy mayo after reheating for the best eating experience.
FAQs
Can I use other types of rice for this recipe?
Absolutely! While jasmine rice adds fragrant aroma and a beautiful texture, you can substitute with basmati or even brown rice. Just adjust cooking times accordingly, keeping in mind that brown rice takes longer to cook.
Is it possible to make the recipe dairy-free?
Yes! The recipe is naturally dairy-free since mayonnaise is used instead of sour cream or yogurt. Just double-check your mayonnaise brand to ensure it contains no dairy ingredients.
What if I don’t have a broiler? Can I bake the salmon instead?
Definitely! You can bake the salmon at 425°F (220°C) for about 12-15 minutes until cooked through. Keep an eye on it to avoid overcooking, and broiling is preferred for that slightly caramelized exterior.
How spicy is this Spicy Salmon Bowls Recipe?
The heat level is moderate thanks to the sriracha in the mayo and the optional nanami togarashi seasoning. You can easily adjust the spice by adding more or less sriracha or omitting the spice blend if you prefer milder flavors.
Can I substitute the salmon with another protein?
Of course! This recipe works wonderfully with firm white fish, tofu, or even shrimp. Adjust cooking times accordingly, and maintain the same marinade and seasoning to keep those bright, spicy flavors.
Final Thoughts
There’s something incredibly satisfying about a dish that manages to be wholesome, flavorful, and stunningly colorful all at once, and this Spicy Salmon Bowls Recipe does just that. Whether you’re treating yourself or impressing friends, it hits all the right notes from creamy and spicy to tangy and fresh. I can’t wait for you to try it and discover just how quickly this bowl can become a staple in your meal rotation!
Print
Spicy Salmon Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Broiling
- Cuisine: Asian Fusion
Description
This Spicy Salmon Bowls recipe features tender broiled salmon cubes on a bed of creamy coconut jasmine rice, topped with pickled cucumbers, fresh avocado slices, and a spicy mayo drizzle. The dish combines Asian-inspired flavors like tamari, sesame seeds, nanami togarashi, furikake, and a touch of sriracha, making it a vibrant, nourishing, and satisfying meal perfect for lunch or dinner.
Ingredients
Rice
- 1 1/3 cup jasmine rice, rinsed & drained
- 1 cup full fat coconut milk (canned)
- 1/2 cup water
- 2 tbsps water
- 1/2 tsp kosher salt
- 1 tsp coconut sugar
Cucumber Pickle
- 1/4 cup rice vinegar
- 1 tsp white sugar
- 2 small cucumbers, thinly sliced
Salmon
- 1 lb salmon (skin removed, cubed)
- 3 tbsps avocado oil
- 1 tbsp low sodium tamari (or soy sauce)
- 1 tsp brown sugar (or coconut sugar)
- 1 tsp garlic powder
- 3/4 tsp ginger powder
- 1 tbsp white sesame seeds
- 1 tsp nanami togarashi (optional)
Spicy Mayo
- 1/3 cup mayonnaise
- 2 tsp sriracha
- 1 tsp lime juice
Toppings
- Avocado, sliced
- Furikake seasoning
- Fresh chives, chopped
Instructions
- Cook the Rice: In a rice cooker, combine rinsed jasmine rice, full fat coconut milk, 1/2 cup water, 2 tablespoons additional water, kosher salt, and coconut sugar. Start the rice cooker and cook until the rice is tender and coconut milk is absorbed. Once done, fluff the rice gently with a fork and keep warm.
- Prepare Pickled Cucumbers: In a bowl, whisk together rice vinegar and white sugar until sugar dissolves. Add thinly sliced cucumbers and toss them thoroughly to coat with the pickling liquid. Set aside to allow the cucumbers to marinate and absorb the flavors.
- Broil the Salmon: Preheat your oven broiler. In a mixing bowl, toss cubed salmon with avocado oil, low sodium tamari, brown sugar, garlic powder, ginger powder, white sesame seeds, and nanami togarashi if using. Spread the salmon evenly on a broiler-safe pan or baking sheet. Broil the salmon until cooked through and slightly caramelized, usually about 5–7 minutes depending on your broiler’s intensity. Keep a close eye to prevent burning.
- Make Spicy Mayo: In a small bowl, mix together mayonnaise, sriracha, and lime juice until well combined. Adjust the spice level by adding more sriracha if desired.
- Assemble the Bowls: Divide the warm coconut jasmine rice evenly among four bowls. Top each with the pickled cucumber, broiled salmon cubes, and sliced avocado. Sprinkle with furikake seasoning and chopped fresh chives. Drizzle the prepared spicy mayo over each bowl. Optionally, season lightly with salt to taste. Serve immediately and enjoy the contrasting flavors and textures.
Notes
- To rinse jasmine rice properly, swish it in cold water and drain until the water runs mostly clear to remove excess starch.
- If you don’t have a rice cooker, cook the rice on the stovetop with covered simmering, adding coconut milk and water as specified.
- For a milder dish, reduce or omit the nanami togarashi and sriracha.
- Furikake is a Japanese seasoning blend available in Asian grocery stores or online; it adds a savory umami crunch to the bowls.
- Use fresh lime juice for the best flavor in the spicy mayo.
- Broiling times may vary, so watch carefully to avoid overcooking the salmon.
